Presentation on theme: "Dining with Etiquette Presented by Mr.Kanishka N.Jayathunga Institute of Tourism & Hospitality Management (Pvt) Ltd, No 403, Galle Road, Colombo-03. www.ithm.lk."— Presentation transcript:
Dining with Etiquette Presented by Mr.Kanishka N.Jayathunga Institute of Tourism & Hospitality Management (Pvt) Ltd, No 403, Galle Road, Colombo-03. www.ithm.lk 0777 565777, 0777566777 firstname.lastname@example.org
Dining With Etiquette Proper dining could be a vital aspect at an interview or a business dinner. Everything you wanted know from the invitation to dessert. We have provided some information to help you get through the meal with class and style.
Identification of Tableware Cutlery/ Flatware Glassware Crockery
Cutlery/Flatware… Meat fork and knife Fairly large knife and fork Use for any meat dishes (not for fish) Knife with serrated edge Steak knife has rough serrated edge
Cutlery/Flatware… Fish knife and fork Use only for fish courses No serrated edge or sharp edge Fish fork has scalop edge
Cutlery/Flatware… Dessert knife, fork, spoon Use for different desserts Moderate size items Knife with serrated edge Oval shape spoon Cake fork To eat cake and pastries as it own
Cutlery/Flatware… Butter knife Lay only on the side plate Use only to spread butter on bread pieces This is not a cutting or slitting knife Tea/Coffee spoon Use for tea coffee and some desserts Oval shape and coffee spoon is smaller than tea spoon
Cutlery/Flatware… Soup spoon Round shape spoon Use to eat soup Can use for B’ fast cereal Table spoon Use for rice and curry service. Self serving spoon
Glassware Highball glass Old fashioned glass Wine glasses Champagne glass Liquor glass Beer glasses Water goblet Cocktail glasses
Glassware… High Ball Glass Tall, straight-sided and clear glass is perfect for long drinks. Old-Fashioned Glass Squatty glass works well for on- the rocks and straight-short drinks.
Collins Glass Strait sided glass taller than Highball Use for cocktail Milk shakes Lassie Any many more Glassware…
Brandy balloon Short-stemmed, small-mouthed, glass is designed to be cupped in the hand so the brandy is warmed. Champagne flute: Tall, slim shape glass to preserve the bubbles in champagne.
Glassware… Beer Glasses Comes in many different types and shapes and sizes Includes Beer Mugs, goblets, pilsner glasses, Beer Boot
Glassware… White wine glass Tulip-shaped glass is designed for white wines, which don’t need as much oxygen to bring out their flavor. Red wine glass Rounded bowl helps direct the wine’s bouquet to the nose. Sherry/port wine glasses are smaller than these glasses
Water Goblet Comes in many different types and shapes and sizes Used to serve water at the dining environment Glassware…
Liquor Glass Very small stemmed glass for liqueurs Hold very small quantity mostly a single peg Comes in different sizes and shapes
Glassware… Shooter Glass Mostly use for Tequila Small glass mostly hold only one peg Most of shooter glass has heavy bottom
Glassware… Magarita Glass Beautiful glass specially for Margaritas Comes in standard shape and size
Glassware… Hurricane Glass Beautiful glass mostly use for long tropical cocktails Original Singapore sling serve in hurricane glass
Glassware… Martini Glass Use for Aperitif such as cinzano and martini Dry martini cocktail Vodkatini cocktail
Crockery Side plate – 6” Menu plate – 10” Dessert plate – 7” Salad plate Soup cup Tea/coffee cup Under liners
Crockery… Side Plate 06 inches diameter plate Lay on the left side of the cover with butter knife Use as underline plate Can serve snacks
Crockery… Dessert Plate 07 inches diameter Use to serve dessert at buffets or course meals, snacks, salads Can use as underline plate
Crockery… Menu Plate 10 inches diameter fairly large plate Use to serve main courses at buffet service or course meals Show plate 0-12 inches diameter plate to create showmanship
Crockery… Soup Cup/Plate Serve soup at buffet or course meals Soup cup can use as cereal bowl
Types of Menus Set Menu (03 course up to 13 courses) A'la Carte menu Snack menu Function menu Room service menu Breakfast menu Fine dining menu
Items in a Course Meal 3 Course meal Soup/ appetizer, main course, desert 4 Course meal Soup, appetizer, main course, desert 5 Course meal Soup, appetizer, entrée/sorbet, main course, desert
Set Menu Set Menu Cream of Mushroom Soup * Crispy Green Vegetable Salad with French Dressing ** Smoked Salmon Fish with Italian dressing *** Grilled Barbeque Chicken accompanied with Jacket Potato and Jardinière of Vegetable **** Chocolate Bavarois
Butter Plate and Butter Knife Dinner Plate and Napkin Salad Fork, Dinner Fork, Fish Fork Dinner Knife, Fish Knife, Soup Spoon Dessert Fork and Dessert Spoon Water Goblet, Red-Wine Goblet, White-Wine Goblet Formal Table Setting
Dinner Plate and Napkin Salad Fork and Dinner Fork Dinner Knife and Soup Spoon Water Goblet and All-purpose Goblet Casual Table Setting
Types of Meal Services to Customers American Service or Plated Service French or Silver Service Buffet Service Salad corner Bread & butter corner Soup corner Hot dishes corner Dessert corner Tea/coffee
The Invitation Formal invitation Informal invitation
RSVP & RSVP Regrets only (Repondez, s’il vous plait) RSVP Respond if you please Kindly give me an answer The favor of a reply is requested Tell me if you’re coming’ RSVP Regrets only Respond if you are not attending please
Business Meal Checklist 1.Be on time 2.Be reliable 3.Order familiar & easy to eat foods. 4.If host orders an alcoholic beverage, then proceed. 5.After opening pleasantries, keep suitable conversation.(avoid topics) 6.Don’t loiter after the meal. 7.Send your host/hostess a thank you note
Table Manners Determine that you will enjoy the meal Leave toys,bags, pets aside Sit up straight at the table to make a good impression
Table Manners Seating Napkin Use Water / Beverage Reading the table Setting Eating Bread/butter Eating Soup Use Silverware Other Courses
Seating Who does How – Ladies, Gents Host to sit last – small functions State functions – head table
Napkin Use Meal begins when the host unfolds his or her napkin. Place your napkin on your lap, completely unfolded. Napkin remains on your lap throughout the entire meal. It should be used gently to blot your mouth when needed. Once the meal is over place your napkin neatly on the table to the right of your dinner plate.
Table Manners Water /Beverage To sip not gulp It is important to place the glassware back in the same position after use in order to maintain the visual presence of the table Ordering Go through the menu, ask your server any questions you may have. How that dish is prepared or is allergic to you Server will decide how the ordering will proceed. Often women’s orders are taken before men’s. As a guest,you should not order one of the most expensive items on the menu unless your host indicates so.
Reading the table setting Start by drawing a imaginary line through the center of the serving plate. Right of this imaginary line the following items will be placed- glassware, knives & spoons. Left of this line- bread & butter plate, butter knife, forks. Your desert spoon & fork are above your plate. Remembering the rule liquids on your right & solids on your left.
Table Manners Bread rolls Side Plate/ butter knife Take butter on to the side plate Tear off small bite size piece & butter only the piece you are preparing to eat. No sandwiches. Soup Holding the spoon Taking soup away from you and sip it from the side of the spoon. If the soup is too hot to eat let it sit until it cools, don’t blow on it. Eating the soup- Don’t slurp soup from the spoon. Placing the spoon when finished/Tilting the cup
Soup Holding the spoon Taking soup to the spoon-spoon the soup away from you when you take it out of the bowl and sip it from the side of the spoon. If the soup is too hot to eat let it sit until it cools, don’t blow on it. Eating the soup- Don’t slurp soup from the spoon. Placing the spoon when finished/Tilting the cup
Use of silverware Choosing the correct silverware is not difficult as it may appear. Starting with the knife,fork or spoon that is furthest from your plate & work your way in. Use one set of utensils for each course if available. (fork & knife or spoon) If you remember the rule you will be fine.
Courses Holding cutlery- American style and European style Cutting in to pieces-function of fork/ knife Picking food Fork in the mouth not the knife. Cutlery changing sides/side salad/fork
Basic Rules Lay napkin on your lap as soon as you are seated. Course silverware accompanies course china service. Pass salt & pepper as a set. Wait for everyone at your table to be served before beginning to eat. When passing food platters, pass them around the table not across. Eating bread roll always use your fingers. Never put used silverware on the table, lay it on the side plate.
Basic Rules Cont: Never ask for items that are not presented by the host/hostess. Never draw attention to food served to others that you can’t or won't eat. Do not pre-season food before tasting it. Butter bite-sized portions of bread/roll as you eat them. Transport food to your mouth…not your mouth to the food. Never request seconds. Accept them graciously if they are offered.
Basic Rules Cont: When you are in doubt of proper procedures, observe and follow good examples. Send Host/Hostess gifts, thank you note, etc…
Definite No-No’s Don’t drink any liquid while there is still food in the mouth. Don’t spit inedible objects into your palm and put them back on your plate. Remove the fish bone or whatever with your thumb and forefinger. Then, place it on your bread and butter plate. Don’t chew with your mouth open. Don’t talk with food in your mouth Don’t replenish the supply of food in your mouth before you have swallowed the previous mouthful.
Definite No-No’s Don’t blow your nose using your napkin, its sole purpose is to wipe your mouth. Don’t use your napkin, handkerchief, or anything else to clean your silverware. If it isn’t clean, ask the waiter for another piece. Don’t leave the coffee spoon in your cup while drinking from it. Don’t treat the spoon and cup as a musical instrument making clinking noises as you stir. Enjoy you meal quietly! Don’t smack you lips or heave sighs of satisfaction after swallowing.
Definite No-No’s Cont: Holding two items of food in two hands is unacceptable. Don’t try the “boarding house reach”, ask someone to pass you any item that is out of arms reach. Don’t share someone’s food by spearing it with a fork and guiding it across the table like a toy airplane! The correct way is to pass your bread plate or main plate and request a little of the food be put on it. Don’t mash all the food together in the center of your plate. Don’t dunk!
Definite No-No’s Cont: Don’t apply cosmetics at the table – not even lipstick Elbows off the table! Never read at the table if anyone else is present. Don’t lean back on the rear legs of your chair. You could break the chair, or worse your neck!
Etiquette for special Foods RAW VEGETABLES, CHIPS & DIP No “double dipping”! Never return a particular vegetable or chip from which you have taken a bite to the dip container. SHISH KABOB If served on a metal skewer for a meal, hold skewer by one end in the left hand, while the right hand holding a fork slides the meat and vegetables onto the dinner plate. Shish Kabob served from a wooden skewer are of a hors d’oeurve type only and should be eaten one ingredient at a time by holding the item between the teeth and pulling skewer out. This is considered a finger food and should not be eaten as such.
Etiquette for special Foods CHERRIES & BERRIES Grasp stem with hand and pull while securing berry with teeth. Remove pit from cherries with hand. OLIVES WITH SEEDS You must take it out with your hand. Lay the seed on the edge of your plate CLUB SANDWICHES Do not attempt to eat the club sandwich with a fork. Remove the frill pick, lay it on the edge of your plate and eat the sandwich in sections.
Etiquette for special Foods STEAK WITH SAUCES Use a ladle, put the sauce directly on the steak. FRESH FRUIT AT FORMAL/SEMI-FORMAL DINNERS Stab with a fork, quarter, cut out pit/core, and cut into bite-sized pieces, eat with a fork. Bananas: Strip peels entirely, cut slices and eat with fork. Berries: Use a spoon Grapes: Eaten by hand, pits quietly transferred to hand and then to plate.
Cocktail A cocktail can be defined as mixed drink made from a mixture of two or more beverages, one or more of them being alcoholic. A good cocktail should have some desirable attributes, – It should be able to stimulate the appetite – It should be able to please the palate and the eye – It should be able to refresh the mind